Soft Sour Cream Sugar Cookies

Name: Soft Sour Cream Sugar Cookies
Prep time: 1 h
Cook time: 9 min
Total time: 1 h 9 min
Yield: 36 Cookies (2 to 3 Dozen Depending on Size)
Ingredients: 1 1 cup salted butter; 2 2 cups granulated sugar; 2 2 large eggs; 2 2 teaspoons vanilla extract; 5 ½ 5 ½ cups all-purpose flour; 2 2 teaspoons baking powder; ½ ½ teaspoon ground nutmeg; ½ ½ teaspoon salt; 1 1 cup sour cream; 1 ½ 1 ½ teaspoons baking soda

User Reviews

4.5

534 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 9 mins
Servings
36 Cookies (2 to 3 Dozen Depending on Size)
Course
Dessert
Cuisine
American

Soft Sour Cream Sugar Cookies

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

400 people made this

Print

107 people printed this

Save this

320 people saved this

Ingredients

Servings

1 1 cup salted butter softened
2 2 cups granulated sugar
2 2 large eggs
2 2 teaspoons vanilla extract
5 ½ 5 ½ cups all-purpose flour
2 2 teaspoons baking powder
½ ½ teaspoon ground nutmeg optional
½ ½ teaspoon salt
1 1 cup sour cream
1 ½ 1 ½ teaspoons baking soda

Add to Shopping List

Instructions

In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a minute or so. Add the eggs and vanilla and mix until well-combined.
Add the flour, baking powder, nutmeg (if using) and salt. Mix until combined; the mixture will be in little pieces.
In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit - that's totally normal.
Add the sour cream mixture to the cookie dough and mix until combined. Don't overmix - just until it is smooth and looks like sugar cookie dough.
Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
Preheat the oven to 375 degrees F.
Roll the dough on a lightly floured counter to about 1/4-inch thick and cut into desired shapes, using additional flour on the counter or rolling pin as needed. Place the cutout cookies on a parchment or silpat lined baking sheet a couple inches apart and bake for 9-11 minutes, depending on the size and thickness of the cookies. Don't overbake. They'll be puffed up a bit and should be lightly browned (or not browned at all) on the bottoms; they'll be softer if there's no browning on the sides and top.
Let the cookies rest a minute or so on the baking sheet before removing to a wire rack to cool completely.

Notes

Flour Amount: there have been a lot of people reporting back about crumbly dough. The original recipe called for 6 1/2 cups flour but after making this over and over, I've changed the amount to 5 1/2 cups. I apologize for the issues (related to an automatic recipe conversion that happened a year or so ago). If you've had good luck using the original amount, stick with it, but I think the lesser flour amount will work better for most people.

Nutrition Information

Show Details

Serving 1 Cookie Calories 174kcal (9%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 26mg (9%) Sodium 156mg (7%) Fiber 1g (4%) Sugar 11g (22%)